Beef Salad – Bo Bop Thau Harry’s new succulent sous vide cooked beef, with green apple and pickle salad, prawn crackers and fish sauce. -
Soft Egg Noodles braised with your choice of vegetables, meat and seafood, or vegetables and seafood, or vegetables only. Chilli optional. -
Roast Spatchcock with Sticky Rice “Chips” Slow cooked in a rich sauce based on coconut juice, and accompanied by unique sticky rice and coconut “chips” $25
King Prawns in Red Sauce – Tom Kho Tau Marinated and braised in red sauce with herbs and spices. $22.5
Main Course: Bonfire Prawns and Beef – Tom Quanh Lua Hong Marinated prawns and beef with onion, cooked in a pot at the table and served with rice paper, lettuce, herbs, pickles and special anchovy sau -
Beef Salad – Bo Bop Thau Harry’s new succulent sous vide cooked beef, with green apple and pickle salad, prawn crackers and fish sauce. Serves up to 4 people. $15
Salt & Pepper Calamari – Muc Muoi (Gluten free on request) Arguably the best in Sydney! Deep-fried to a taste sensation, served with a classic salt, pepper and lemon dipping sauce, or tamarind dipping -
Stuffed Mussels – So Vung Tau (4 pieces) Large mussels stuffed with prawns in oyster sauce, or sweet & sour sauce with chilli. $14.5